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1
In a large skillet, heat 1 tablespoon of the butter and the oil over medium-low heat.
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2
When the butter has melted and begins to sizzle, add the onions and garlic and cook, stirring, for about 8 minutes, or until the onions are soft.
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3
Season with half of the thyme and some salt and pepper.
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4
Add the celery, half of the basil, and half of the parsley, and cook for 5 minutes, stirring frequently, or until the celery is just beginning to soften.
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5
The celery should still have somewhat of a crunch.
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6
Meanwhile, place the bread in a large bowl, and mix in the remaining thyme, basil, parsley, the dried cranberries, and pecans.
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7
Pour the celery mixture from the skillet on top of the bread and gently toss to mix all of the ingredients.
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8
Place the skillet back over low heat and add the milk and the remaining 1 tablespoon butter and simmer for 2 to 4 minutes, using a spatula to scrape up any bits and pieces clinging to the bottom of the skillet.
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9
Pour 1 cup of the hot milk mixture over the bread and toss; the stuffing should be somewhat moist.
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10
If the stuffing seems dry, add the remaining 1/2 cup milk.
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11
Season to taste.
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12
If making the stuffing more than an hour ahead of time, cover and refrigerate until you are ready to stuff the bird.
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13
The stuffing can also be placed in a lightly greased baking dish or casserole and baked at 350 degrees F for about 20 minutes, or until hot throughout.
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14
If possible, baste with some of the turkey juices from the bottom of the turkey pan to keep the stuffing moist.
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15
Variations:
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16
Add 1 dozen freshly shucked oysters (and their juices) to the skillet when the celery is cooking and cook for about 1 minute.
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17
They add a rich, briny flavor.
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18
Add 1 pound sweet sausage (taken out of the casing) to the skillet along with the onions and cook for about 8 minutes, stirring well to break up the sausage into small pieces, until golden brown.
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19
Add 1 cup roasted, coarsely chopped chestnuts instead of, or in addition to, the pecans.
